Chocolate Zucchini Bundt Cake Recipe

When your garden is overflowing with zucchini, make our family-famous recipe for Chocolate Zucchini Bundt Cake! The recipe is versatile enough to be baked in a regular baking dish (see Baker's Tip), but we love it a Bundt pan, topped with cream cheese glaze, and decorated with fresh flowers.

🍫 Chocolate Zucchini Bundt Cake (makes 1 Bundt Cake: serves 10 to 12) 🍫

Cream Cheese Icing:
1/2 cup full-fat plain cream cheese, softened
2 tablespoons unsalted butter, softened
2 cups icing sugar
1 teaspoon pure vanilla extract
1/2 cup whole (3.25%) milk
1 drop soft pink gel food colouring
1 drop white gel food colouring

Chocolate Zucchini Cake:
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
2 eggs
1/2 cup full-fat sour cream
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
2 cups grated zucchini
1/4 cup mini chocolate chips

Method:

Cream Cheese Icing:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed for 30 seconds. Increase the speed to high. Whip for 2 minutes. Reduce the speed to medium. Add the butter. Scrape the bowl. Beat for 1 more minute, or until the cream cheese and butter are smooth.
2. With the mixer on low speed, slowly add the icing sugar and vanilla. Mix for 30 seconds. Increase the speed to high. Beat for 3 minutes, until the mixture looks smooth and creamy. Scrape the bowl. Slowly add the milk. Beat for 2 minutes. Add the food colouring and whip on low speed for 30 seconds to combine. Increase the speed to high. Beat until the icing is smooth and the colour is uniform, about 1 minute.
3. Use immediately or store in an airtight container in the fridge for up to 1 week. Remove the icing from the fridge 1 hour before using and re-whip on high speed for 30 seconds in a stand mixer fitted with the whisk attachment.

Chocolate Zucchini Cake:

1. Preheat the oven to 350℉. Spray a standard Bundt pan with cooking spray, then dust it with flour.
2. In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar, butter, and oil on low speed for 30 seconds. Increase the speed to medium-high and beat for 3 minutes, until light and fluffy. Reduce the speed to low. Add the eggs, one at a time, until combined. Add the sour cream and vanilla and mix until combined.
3. Into a medium bowl, sift the flour, cocoa powder, baking soda, baking powder, and cinnamon. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until combined. Add the zucchini and chocolate chips and mix until just combined.
4. Transfer the batter to the prepared Bundt pan. Bake for 40 to 45 minutes, or until a knife inserted in the middle comes out clean. Let cool for 5 minutes in the pan before flipping the cake onto a wire cooling rack. Let cool for an additional 5 minutes.
5. Transfer the Cream Cheese Icing to a piping bag and cut off the tip to make a small hole. Drizzle the icing over each ridge of the Bundt cake and around the inside edge. Use a serrated knife to cut into slices.
6. Store leftovers in the fridge in an airtight container for up to 3 days.

Baker's Tip:

Try baking this cake in a 9 x 13-inch baking dish! Bake for 30 to 35 minutes or unti a knife inserted into the centre of the cake comes out clean.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.